Pizza Spaghetti Squash Casserole

Surprise...guest post by Bethany!!  I've been trying out a lot of new recipes lately and wanted to share one of my favorites of the batch.  A friend of mine sent this along and it is yum yum yummy!  It's from the PaleOMG site but I unpaleoed it by sprinkling a little cheese on top.  Because I'm a wild woman like that!  Enjoy!

Ingredients

• 1 large spaghetti squash 

• 1 pound Italian sausage

• ½ yellow onion, diced

• 1 cup pizza sauce (no sugar added) - (I bought a 14 oz jar and used the whole thing, it turned out fine)

• 1 teaspoon dried basil

• salt and pepper, to taste

• 3 eggs, whisked

• Optional: add anything you like with pizza: zucchini, mushroom, etc. 

Instructions

• Preheat oven to 400 degrees. 

• Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it.  (I did 25 minutes and the squash did not seem as cooked as it should be, but the reviews stressed not overcooking the squash, so I went with it and it turned out great!)  Then reduce oven heat to 350 degrees.

• Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.

• Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.

• Add pizza sauce, dried basil and salt and pepper to the pan and mix well.

• Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.

• Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.  This seemed weird and messy to me, so I mixed everything together in a mixing bowl before transferring it to the baking dish.  One more thing to wash, but I didn't trust that it would get properly mixed all smushed in a small baking dish.

• Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.

• Let rest for 5 minutes before serving.